Fish masala or curry?

Question

which is better from your perspective

Answer 1

Spicy Fish Curry With Coconut Recipe

All my dishesPrep:10m Cook:15m Servings:2  



thaicoconutquickstirfry  



Ingredients  

2 white fish fillets, or any other freshwater fish

½ teaspoon salt

½ teaspoon pepper

2 dried thai chiles, soaked in 2T of water

2 scallions

2 small shallots, chopped

1 tablespoon veg or peanut oil

1 can coconut milk

2 tablespoons fish sauce

8 dried kaffir lime leaves (or 3-5 fresh)

¼ cup cilantro, coarsely chopped

Directions  

Cut fish fillets into at most 1/2" thick pieces that will be an easy to stir fry size. Toss with 1/2t of salt and 1/2t pepper, cover and set aside.

Prepare the spice paste. Cut the green onions in half where the white part turns to green, chop and set aside the green part. Cut off the roots and finely mince the rest. Remove the peppers from the soaking water and save the water. Chop them and add to the scallions and chopped shallot. Place in either a mini food processor or mortar and pestle and process into a paste.

Prepare all ingredients so they are handy (i.e. chop cilantro).

Heat a wok to medium-high heat and add oil. Swirl to coat the pan. Stir Fry the fish just enough to seal but enough to fall apart. (If you are skilled enough brown both sides). You don't want it completely cooked at this point. Remove fish and set aside.

Clean wok if necessary and bring back to medium high heat. Open the can of coconut milk without shaking and add the thickest part to the wok. Cook until the oil separates - about 5 minutes. Add spice paste and cook, stirring for about 5 minutes or until fragrant. Add remaining coconut milk and fish sauce. Bring to a simmer. Add fish and lime leaves in and cook until fish is cooked, flake until it is in easy serving pieces. Add most of the scallions and cook for another 30 seconds.

Remove from heat and garnish with cilantro and remaining scallions

Easy Thai Fish Curry

This fish curry tastes so delectable, you won't believe how fast and easy it is - ready in just 20 minutes! Fillets of fish (any type, fresh or frozen) are simmered in a rich Thai curry sauce. Includes vegetables for a healthy one-pot dish. Like all curries, this fish curry makes excellent leftovers as well as hot lunches to take to work. A nice dish any time of year, but particularly warming during cool weather. And it's ready in just 20 minutes. Mmmmm...!

INGREDIENTS:

3-4 fillets of fresh or frozen fish - any type (feeds 2-3 hungry people) - thaw if using frozen

handful of fresh mushrooms (button, shiitake, or other type), sliced

1 red pepper, de-seeded and cut into small pieces

1 medium tomato, cut into small pieces

handful of fresh basil

handful of fresh coriander

fresh lime or lemon wedges for garnish

RICH THAI CURRY SAUCE:

1/2 cup fresh coriander stems and leaves, chopped (simply chop off the bottom half of a bundle of fresh coriander)

1 can good-quality coconut milk

4 spring onions (or scallions), sliced (including green stem)

1 thumb-size piece galangal or ginger, sliced

4 cloves garlic

1+1/2 Tbsp. fish sauce (may need more to taste)

1 Tbsp. chilli powder

2 tsp. ground cumin

2 tsp. dried ground coriander

2 tsp. brown sugar (may need more to taste)

2-3 kaffir lime leaves, fresh or frozen (available at Asian stores, usually in the freezer)

1/2 tsp. turmeric

optional: 1 tsp. shrimp paste (this gives it extra flavor - available by the jar at Asian stores)

optional: 1-2 fresh red or green chillies, sliced (omit if you prefer a milder curry)

PREPARATION:

First, make the curry sauce. Place all curry sauce ingredients in a food processor, chopper, or blender. Process well to form a smooth curry sauce.

Pour the sauce into a wok (or large frying pan) and place over medium to high heat.

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Bring to a boil.

Add fish, mushrooms, and red pepper. Stir well. Reduce heat to medium-high, or until it is simmering nicely. Cover and cook 6-8 minutes.

Remove cover and stir. Add the tomatoes and continue simmering (covered) for another 2-3 minutes.

Do a taste test for salt and sweetness, adding more fish sauce (instead of salt) if not salty enough. If too sour for your taste, add a little more sugar. If too salty or sweet, add 1-2 Tbsp. fresh lime (or lemon) juice.

Slide fish with curry sauce and vegetables onto a serving platter. Sprinkle with fresh basil and coriander. Garnish with lime or lemon wedges and serve hot with rice. Enjoy!

Red Fish Curry

HEALTHY

ACTIVE TIME: 40 MIN

TOTAL TIME: 1 HR

SERVES: 6

This signature dish of Kerala features firm chunks of kingfish in a deliciously spicy and tangy sauce flavored with tamarind. As a substitute for kingfish, look for other firm-fleshed fish, like the tilapia here.

ingredients

1/2 cup vegetable oil

1/2 cup fresh curry leaves

15 garlic cloves, smashed

4 medium shallots, thinly sliced

One 2-inch piece of ginger, peeled and julienned (1/4 cup)

4 long hot green chiles, seeded and thinly sliced crosswise

1 tablespoon ground coriander

1/2 teaspoon turmeric

1/4 teaspoon cayenne

2 tablespoons tamarind puree

1 cup tomato puree or one 14-ounce can of whole tomatoes with juice, pureed in a food processor

Six 6-ounce skinless tilapia fillets

Salt and freshly ground black pepper

Cilantro leaves, for garnish

directions

In a very large, deep skillet, heat the oil. Add the curry leaves and cook over moderately low heat until fragrant, about 2 minutes. Add the garlic and cook until softened, about 3 minutes. Add the shallots, ginger and chiles and cook for 5 minutes. Add the coriander, turmeric and cayenne and cook, stirring, until fragrant, about 2 minutes. Add the tamarind and tomato purees and simmer over low heat until thickened, about 10 minutes.

Season the tilapia fillets with salt and black pepper and nestle them in the sauce. Cover and simmer over moderately low heat, turning once, until the fish is just cooked through, about 4 minutes per side. Transfer the fish to plates and spoon the sauce on top. Garnish with the cilantro leaves and serve.

MAKE AHEAD The recipe can be prepared through Step 1 and refrigerated overnight.

SERVE WITH White rice and lime wedge

WINE A fragrant, fruity white like Gewürztraminer will cool the curry’s spiciness. Though Alsace makes the most famous Gewürztraminers, Mendocino producer Navarro Vineyards creates incredibly aromatic dry Gewürztraminer year after year. Its 2005 Anderson Valley is loaded with tropical fruit flavors, with a refreshing acidity

Answer 2

I love curry.

Answer 3

If you are cooking it please make extra i love them both.

Answer 4

I prefer Rahus with my own masalas on it but as I cant get that in England a Cocunut fish curry with almonds will do me fine thanks!!

Answer 5

I love seafood, so both would be great.  But if I had to decide, then fish masala!   I am also going to make it tonite.

Answer 6

Mmm, love beef or chicken curry. Yummy!